Hue, Vietnam’s ancient imperial capital, is celebrated not only for its historical grandeur but also for its soul-warming cuisine. Among its culinary treasures, Hue-style congee—locally known as chao—stands out as a versatile and flavorful dish. Ranging from hearty meat-based varieties to delicate vegetarian options, Hue congee strikes a perfect balance: neither too thick nor too watery, always served hot with a kick of spice. For food enthusiasts and travelers, exploring the diverse world of Hue congee is a delicious way to connect with the city’s rich culinary traditions.
A Deep Dive Into Hue’s Congee Varieties
Hue congee comes in an impressive array, each type elevated by unique ingredients and meticulous preparation. Here’s a taste of the most beloved versions:
Chao Gao (Plain Congee): A light yet flavorful staple, this congee is cooked with rice—sometimes blended with sticky rice, mung beans, or sweet potatoes—and served with salt and braised fish, offering a subtle, comforting taste.
Chao Nam (Mushroom Congee): Featuring mushrooms like bitter bolete or straw varieties, this seasonal dish is stir-fried with shrimp, pork, and spices before being added to disintegrated rice. Its bittersweet profile is a delightful surprise.
Chao Ca (Fish Congee): Ideal for the unwell, this version uses freshwater fish like snakehead or common pony, seasoned and cooked into the rice. During flood season, ca lui from the Huong River stars in a wholesome bowl, while tep rong (river shrimp) congee nourishes breastfeeding mothers in September and October.
Chao Heo (Pork Congee): From organs to trotters, pork shines here. Chao long uses pig organs stir-fried and added to rice cooked in pork broth, topped with chili and onions. Chao gio heo features stewed trotters with carrots and potatoes for extra nutrition.
Chao Thit Bo (Beef Congee): Tender beef cuts, muscle, or even tail are stewed and paired with rice, served with pickled carrots and ginger fish sauce for a zesty twist.
Chao Ga (Chicken Congee): Cooked in chicken broth, this congee is enriched with stir-fried chicken and organs, garnished with shredded meat, onions, and Vietnamese coriander.
Duck, Bird, and Pigeon Congee: Similar to chicken congee but accented with cilantro and onions, pigeon congee stands out as a nutrient-packed option for postpartum women, stewed with lotus seeds, goji berries, and wood ears.
Chao Hen, Tria, and So (Clam and Oyster Congee): Baby clams, clams, or oysters are stir-fried with spices and paired with rice cooked in their broth, topped with Vietnamese coriander for a fresh, briny flavor.
Chao Ech and Luon (Frog and Eel Congee): These hearty specialties feature stir-fried frog or eel, adding a robust taste to the silky rice base.
Five-Color Congee: A visual and culinary feat, this dish combines white rice, yellow mung beans, black beans, purple potatoes, and brown red rice—each cooked separately and served with salt to preserve their distinct flavors.
Chao Bot (Thick Noodle Soup): Known as banh canh, this flour-based “congee” uses rice, wheat, or tapioca noodles, paired with pork, shrimp, crab, or snakehead fish. The thicker Nam Pho version adds a unique twist.
Each bowl reflects Hue’s culinary ingenuity, balancing simplicity with bold, harmonious flavors rooted in local ingredients and traditions.
Warm Up to Hue’s Congee Culture with Hue Smile Travel
Hue congee is more than a meal—it’s a comforting embrace of the city’s heritage, offering something for every palate, from light and healing to rich and savory. Whether you’re sampling the vibrant five-color congee or the soothing chao ca, this dish invites you to taste Hue’s soul. Ready to explore? Let Hue Smile Travel guide you through Hue’s culinary wonders—Hue food tour today at huesmiletravel.com and savor the heartwarming flavors of this imperial city!
